Tyramine and Sulfate

Sulfate is essential for DNA repair (folate cycle), antioxidation (glutathione), cell signaling (glucosaminoglycans), and neurotransmitter production (SAMe).  Chronic sulfate deficiency may lead to an array of inflammatory disorders marked by increased homocysteine in the blood and elevated tyramine-sulfate in the urine.  In addition to consumingTylenol and the preservative sodium benzoate which negatively affect sulfate metabolism, high-tyramine foods may also have a significant negative effect on sulfate levels. High-tyramine foods include amything aged, dried, fermented, salted, smoked or pickled.

• Strong or aged cheeses, such as aged cheddar, Swiss and parmesan; blue cheeses such as Stilton and Gorgonzola; and Camembert. Cheeses made from pasteurized milk — such as American cheese, cottage cheese, ricotta, farmer cheese and cream cheese — are less likely to contain high levels of tyramine.
• Cured meats, which are meats treated with salt and nitrate or nitrite, such as dry-type summer sausages, pepperoni and salami.
• Smoked or processed meats, such as hot dogs, bologna, bacon, corned beef or smoked fish.
• Pickled or fermented foods, such as sauerkraut, kimchee, caviar, tofu, olives or pickles.
• Sauces, such as soy sauce, shrimp sauce, fish sauce, miso and teriyaki sauce.
• Soybeans and soybean products.
• Snow peas, broad beans (fava beans) and their pods.
• Dried or overripe fruits, such as raisins or prunes, or overripe bananas or avocados.
• Meat tenderizers or meat prepared with tenderizers.
• Yeast-extract spreads, such as Marmite, brewer's yeast or sour dough bread.
• Alcoholic beverages, such as beer — especially tap or homebrewed beer — red wine, sherry and liqueurs.